Cranberry Sauce Oatmeal
I got really carried away making bourbon cranberry sauce this year, and am shocked and amazed to announce that a group of meat eating guests devoured our tofu roast! There was none left for leftovers, and so I was left with a ton of cranberries and wasn’t sure how to use them all up. Cranberries and oatmeal are a heavenly mix, and this great breakfast would also work well for Christmas morning! This is how we made it!
2 cups almond milk
2 cups water
4 cinnamon sticks
8 cardamom pods
1 tsp fennel seeds
1” piece of ginger
¼ tsp salt
1 cup steel cut oats
½ cup cranberry sauce--whatever kind you have laying around. You could plain cooked cranberries.
3 tbsp maple syrup
Place the cinnamon, cardamom, fennel, and ginger in a tea pouch or tie into a piece of cheese cloth.
In a medium saucepan, add the milk, water, salt, and spice pouch. Bring it to a boil, and then reduce the heat to a simmer. Cook the spices for about 5 minutes at a simmer, and then remove the spice pouch.
Add in the oatmeal, and cook, stirring occasionally, for about 30 minutes or until the oats are soft.
Turn off the heat, and stir in the cranberry sauce and maple syrup. Serve it up with some walnuts, apples, or leftover tofu roast...if you were lucky enough to have leftovers!
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